Odisha Rasagola
AI-drafted · awaiting admin review
Soft balls of fresh chhena cooked in light sugar syrup, usually a pale cream colour. A GI-tagged sweet tied to the Jagannath tradition.
Region: Odisha (famously Pahala and Salepur)Occasion: Festivals, guests; Rasagola Dibasa on Niladri BijeTime: 1 hourServes: 12 piecesVegetarian
Ingredients
- 1 litre full-fat cow’s milk
- 2 tbsp lemon juice mixed with 2 tbsp water
- 1 tsp semolina (optional)
- 1½ cups sugar
- 5 cups water
- 2 green cardamoms, crushed
Method
- Bring the milk to a boil, turn off the heat and add the lemon water slowly while stirring until the milk splits.
- Pour into a muslin cloth, rinse with cold water and hang for 30–40 minutes so most of the water drains.
- Knead the chhena on a plate with the heel of your palm for 8–10 minutes, adding the semolina, until smooth and slightly greasy.
- Divide into 12 smooth, crack-free balls.
- Boil the sugar, water and cardamom in a wide pan. Drop in the balls, cover and cook on a rolling boil for 15–18 minutes; they will double in size.
- Cool in the syrup and serve at room temperature or chilled.
History
Odisha’s rasagola received a Geographical Indication tag in 2019 as ‘Odisha Rasagola’. In Odisha it is linked to the Jagannath Temple rituals.
Significance
According to tradition, on Niladri Bije, the last day of the Rath Yatra festivities, Lord Jagannath offers rasagola to Goddess Lakshmi to win back her favour before entering the temple. Odisha marks the day as Rasagola Dibasa.